There are times in this world when it is necessary to have a chocolate malt. If you are one of the millions of people who has caught the shugga dye bead eaze, this does not relieve you of your chocolate malt consumption responsibilities.
You will, however, need to make some changes in ingredients and portion sizes. Continue reading
As some of you know, I have traditionally made hot chocolate using heavy cream. However, due to having caught the shugga dye bead eaze, I felt obliged to modify the recipe. I tried this out and it worked great!
Start with Luker brand unsweetened chocolate. Break off a few pieces into a small saucepan. Add just enough half and half* to stop scorching, very low fire, stir until a sort of semi-ganache becomes present.
Add two or 3 tablespoons of sugar. Keep stirring.
When completely smooth, fill the saucepan with organic blue milk (mine is 1%) Keep stirring till hot. Continue reading